Pão-de-ló

Pão-de-ló

Pão-de-ló is a traditional Portuguese sponge cake that is a staple in Portuguese dessert making. It is also found in the cuisines of former Portuguese colonies such as Brazil and Mozambique.

History

The origins of Pão-de-ló can be traced back to the 18th century in Portugal. The name "Pão-de-ló" translates to "sponge bread" in English, which is a reference to the cake's light and airy texture.

Preparation

Pão-de-ló is made with simple ingredients: eggs, sugar, and flour. The eggs are separated, and the yolks are beaten with the sugar until creamy. The egg whites are then beaten until stiff peaks form. The flour is gently folded into the egg yolk mixture, followed by the egg whites. The batter is then poured into a cake pan and baked until golden brown.

Variations

There are several regional variations of Pão-de-ló in Portugal. For example, the Pão-de-ló de Ovar is a moist version of the cake that is often served with a spoon. The Pão-de-ló de Alfeizerão is another moist version, but it is baked in a clay pot and has a slightly caramelized exterior.

In Popular Culture

Pão-de-ló has a significant place in Portuguese culture and is often associated with celebrations and festivities. It is traditionally served during Easter and Christmas, but it can also be found at weddings, birthdays, and other special occasions.

See Also

• Portuguese cuisine
• List of Portuguese dishes
• List of cakes

References

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